Winter Corn Soup

Winter Corn Soup

Winter Corn Soup.jpg

Makes 8 servings.                                             

This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round.  The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make. 

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 4 cups chicken broth
  • 2 pounds frozen corn, thawed
  • 3 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground white or black pepper
  • Cilantro petals for garnish

PREPARATION:

  1. In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.
  2. Add the broth and the corn.  Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.         
  3. Puree the soup, in batches, in a Vitamix until very smooth.
  4. Season to taste with lime juice, salt and pepper.
  5. Garnish with cilantro petals.

NOTE:

This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency